Creating artichoke risotto can be a bit intimidating. The artichokes need to be trimmed properly and at first the technique can be a bit daunting. No worries, just a bit of practice is needed. We like to use the small artichokes that in our stores come in packets. They are more tender than the big globe artichokes and are easier to trim.
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The only hard part in this recipe is waiting for it to cool. If we aren’t careful, we often will see smudge marks on the top where our youngest daughter has “checked” to see if it was ready yet. However, this is not just a children’s dessert, it is an elegant ending to an adult meal.
Lasagne makers are often judged on how many layers than can create. Five or six layers are considered the minimum for acceptability. Ooh’s and ahh’s occur the higher they go. For my birthday celebration, Giuliano created a spectacular 9-layer lasagne!
You can quickly and easily very finely dice an onion with only two cuts. A horizontal cut is not necessary as long as your lengthwise cuts follow the shape of the onion and resemble the spokes of a cartwheel. The important thing is to make all your cuts close together.
There are two reasons why Italians peel peppers. The first is that the skin is tough no matter how long the pepper is cooked. The second, and more important, is […]
Pasta making authority Giuliano Hazan shows you how easy it is to make homemade pasta dough
Giuliano makes spaghetti with melon on Daytime
“How about making a risotto when I come in fall?” I suggested to my Today show producer. “How about making two?” she replied. Why not? After all, if I’m lucky, […]
Making Spaghetti alla Carbonara on Daytime